Description
A quick and healthy teriyaki glazed salmon bowl featuring simple ingredients, fresh veggies, and rice, perfect for a fuss-free weeknight dinner.
Ingredients
- 4 salmon fillets (about 6 oz / 170g each), skin-on or skinless
- 1/4 cup (60ml) soy sauce (low-sodium recommended)
- 2 tablespoons (30ml) honey (or maple syrup)
- 3 cloves garlic, minced (about 1 tablespoon)
- 1 tablespoon fresh ginger, grated
- 1 tablespoon (15ml) rice vinegar
- 1 teaspoon (5ml) sesame oil
- 1 teaspoon cornstarch
- 4 cups (960ml) cooked jasmine or brown rice
- 2 cups (150g) steamed broccoli florets
- 1 cup (120g) shredded carrots
- 2 green onions, sliced
- 1 tablespoon sesame seeds (optional)
Instructions
- Make the Teriyaki Glaze: Combine soy sauce, honey, minced garlic, grated ginger, rice vinegar, and sesame oil in a small saucepan over medium heat. Stir and bring to a gentle simmer.
- Mix cornstarch with 1 tablespoon cold water to make a slurry, then slowly whisk into the simmering sauce. Cook 1-2 minutes until thickened and glossy. Remove from heat and set aside.
- Cook the Rice: If not already cooked, prepare jasmine or brown rice according to package instructions (about 15-20 minutes). Fluff when done.
- Steam the Broccoli: Steam broccoli florets until bright green and just tender, about 5-7 minutes, retaining some crunch.
- Sear the Salmon: Heat a non-stick skillet over medium-high heat. Pat salmon dry and season lightly with salt and pepper. Add oil to pan and place salmon skin-side down if using skin-on. Cook undisturbed 4-5 minutes until skin is crispy.
- Flip salmon and cook another 3-4 minutes until just cooked through but moist inside.
- Glaze the Salmon: Turn heat to low, spoon half the teriyaki glaze over salmon, and let it bubble gently for 1-2 minutes, spooning glaze over to coat evenly.
- Assemble the Bowls: Divide cooked rice among four bowls. Arrange steamed broccoli and shredded carrots alongside. Place a glazed salmon fillet on top.
- Drizzle remaining teriyaki glaze over the bowls, sprinkle with sliced green onions and sesame seeds. Optionally, add extra sesame oil or a squeeze of lime.
Notes
[‘Pat salmon dry before cooking to achieve crispy skin.’, ‘Use low heat when glazing to prevent burning or bitterness.’, ‘Make extra glaze for use on other dishes or leftovers.’, ‘Fresh ginger is preferred for best flavor; ground ginger can be used as a substitute.’, ‘Use a timer for rice to avoid overcooking.’, ‘Customize veggies by swapping broccoli with asparagus, snap peas, or roasted sweet potatoes.’, ‘Try quick pickled cucumbers for added tang and crunch.’, ‘Salmon bowls do not freeze well cooked; freeze components separately instead.’]
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (1 salmon fil
- Calories: 450
- Sugar: 10
- Sodium: 600
- Fat: 18
- Saturated Fat: 3
- Carbohydrates: 35
- Fiber: 5
- Protein: 35
Keywords: teriyaki salmon, salmon bowl, healthy dinner, easy recipe, weeknight meal, glazed salmon, simple ingredients, quick dinner